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Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and prevention of infectious and non-infectious diseases such as malaria, tuberculosis, psoriasis, cancer, cardiovascular diseases, dementia, diabetics, etc.
Recent technological advancements have enhanced their pharmacokinetics properties relating to solubility, stability, bioavailability, thereby supporting the application of curcuminoids in the food, pharmaceutical and cosmetic industries.
List of contents
1. Curcumin an Indian gold - Overview about curcumin
2. Chemistry of curcumin and its synthetic analogues
3. Current state of clinical studies on curcumin (toxicity, regulatory aspects etc.)
4. Fate of curcumin in gastro-intestinal tract
5. Curcumin, gut microbiota and health
6. Curcumin based colloidal delivery systems for food microstructure engineering
7. Curcumin for food preservation (shelf life enhancement)
8. Curcumin based colloidal delivery systems for pharmaceutical application
9. Pharmaceutical process engineering techniques to enhance curcumin solubility, stability and bioavailability
10. Curcumin in inflammatory and infectious diseases
11. Curcumin in cosmetics
12. Curcumin as an Adjunct in food, pharma and cosmetics
